Beef & Portobello Stew
This is quick easy and flavorful.
Makes 4 servings, about 2 cups each
Prep Time: 10 minutes
Total Time: 30 min
Ease of Preparation: Easy
1 lb sirloin steak cut into ¾ in cubes
1/3 cup all purpose flour
2 teaspoon extra-virgin olive oil
6 cup chopped portobella mush caps (about 6 med)
2 cup frozen pearl onions thawed
2 tomatoes, chopped
2 cup frozen cut green beans
1 14.5 oz can reduced sodium beef broth
2/3 cup red wine
2 teaspoon chopped fresh thyme or ½ teaspoon dried
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1. Sprinkle steak with flour, turn to coat (reserving excess flour). Heat oil in a large saucepan over med-hi heat. Add the steak and cook, stirring until browned on most sides and still pink in the center, about 3 min. Transfer to a plate and tent with foil to keep warm.
2. Add mushrooms, onions and tomatoes to the pan and cook the vegetables about 3 min. Sprinkle the reserved flour over the veggies, stir to coat. Add green beans, broth, wine, thyme, salt and pepper: increase the heat to high and bring to a boil. Reduce heat to a simmer and cook, until the broth has thickened, about 5 minutes, be sure to stir. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 min.
Nutritional Notes: per serving: calories 389; fat 9g (sat 3g, mono 2g, poly 0.5g); iron 6.2mg; cholesterol 50mg; calcium 44mg; carbohydrate 22g; sodium 300mg; protein 42g; fiber 9g